Marroni Parfait

(*) For a mold of 1, 5 l capacity, squirt marroni puree (2) with a vermicelle syringe lengthwise on a cool surface (cutting board, marble slab).

Place in the freezer.

Line a cake pan (quiche pan) with plastic wrap.

Meanwhile, beat the egg yolks and sugar (1) with a mixer for at least six to eight minutes until creamy.

Whip the cream until stiff and place in the refrigerator.

Whip the egg whites until stiff. Slowly add the sugar (2). Continue beating until the whipped cream is very stiff and glossy.

Fold the snow and whipped cream into the egg yolk mixture in portions, alternating with the dough scraper. Coarsely chop chestnut puree (1) by hand and add to the mixture. Whisk very quickly and vigorously by hand until the pieces of marroni puree are no longer present (about fifteen to twenty seconds, no longer or the quantity will fall together again). Pour quantity into mold and place in freezer for at least three hours.

To serve, turn the parfait out of the mold. Remove the cling film and cut the parfait with a hot kitchen knife into tranches of’about 1 cm thickness. Place the slices on plates and drizzle the maple syrup over them.

Take the frozen Marroni-Vermicelles out of the freezer. Cut into small pieces and garnish parfait with them.

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